Broccoli Cole Slaw
Here is a quick-fix recipe that I have had in my arsenal for quite a while. Sadly I can't claim the credit for this one, but I also don't recall where I first got it from. This is GREAT for a BBQ cookout picnic weekend side dish. It takes only minutes to pull together and since it doesn't use mayonnaise it can sit out on a table for quite some time without fear of salmonella or other icky buggies. Since summer is the time for outdoor eating, having foods that are safe at room temperature is a big deal. Lukewarm hotdogs are acceptable, lukewarm three bean or potato salad is not. My big pet peeve is having to spend hours preparing food, so when we have people over and are cooking out, simplicity is king.
Chopped fruit, simple salads and slaws, chips, fresh salsa, maybe a cake. (Oh speaking of which, I call this dish a 'slawad' because it's kind of an amalgam of cole slaw and salad) So this one is usually enjoyed by all and is gone in a flash. Enjoy!
2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish
A handful of raisins
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet
Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions and raisins.